Another oolong from the 3-bag sampler bought maybe in 2018.
Dry leaf smelled very sweet with something vanilla or caramel-like without the dairy tone. the smell of woody-cacao and charcoal backed that up, as well as a dill undertone. Despite being a very sweet scent, it was not much concentrated. Watery?
Warmed leaf had a big aroma of dark chocolate cake and thistle, cooked raspberry.
The taste was fine but nothing special to me. Delicate sweetness, blackberry, hint of mango. Kind of a creamy tropical fruit aftertaste like cherimoya. Cooling huigan. With the third infusion, it became thicker in body than the first two steeps. I picked up on notes of chyrsanthemum and a bright butterscotch. Swallowed tangy and mineral, some tongue tingling. By the fifth infusion, the tea became very mineral.
Overall, I wasn’t too impressed with this Shui Jin Gui. It had some alluring tastes but they always remained watery, lacking the intensity of character that is common in Wuyi oolong. Also with the tea changing gears into full-on minerality instead of releasing flavors in a slow fade, I was jarred out of what could have been a mellow experience. Clunky. Not a tea I’d care to drink again, but I will still keep my eye out for another Shui Jin Gui.
Flavors: Blackberry, Butterscotch, Cacao, Caramel, Charcoal, Chrysanthemum, Dark Chocolate, Dill, Herbaceous, Mango, Mineral, Mint, Tangy, Thistle, Tropical Fruit, Vanilla, Wood